Warm Spinach And Chorizo Salad Recipes

WARM SPINACH AND CHORIZO SALAD

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, arrange baguette pieces in a single layer and bake until croutons are golden, 5 to 7 minutes. Meanwhile, place spinach in a large bowl. In a large skillet, heat olive oil over medium. Add chorizo and cook until fat is rendered and sausage is slightly crisp, 3 to 4 minutes. Add chopped chestnuts and cook 2 minutes. Add sherry vinegar, swirl to combine, and pour over spinach. Add croutons and toss well to combine. Serve immediately.

WARM CHORIZO SALAD

Steps:

• Preheat the oven to 375°F
• Drizzle the peppers with a little olive oil and season with salt and pepper. Roast in the oven for about 30 minutes, or until the peppers are soft.
• Drizzle the potatoes with oil and season with salt and pepper. Add the potatoes to the peppers for the last 20 minutes of cooking time.
• Remove the outer skin from the chorizo and cut it into rounds. Heat a tablespoon of oil in a frying pan and quickly sauté the chorizo on both sides until golden.
• Slice the avocados lengthways and remove the skin. Squeeze a little lemon juice over the avocado and season it with salt and pepper.
• To make the dressing, whisk all the ingredients together and season to taste.
• Toss everything except the chorizo together in a bowl. Serve the salad on a plate, with the warm chorizo scattered over it.

SPINACH SALAD WITH CHORIZO AND APPLES

Steps:

• In a large skillet, brown the chorizo and apples in half the oil.
• Deglaze with vinegar and add remaining oil, mustard and honey. Let reduce 1 minute. Add salt and pepper.
• Serve warm or lukewarm on the spinach and garnish with pecans.